Post by Mrs. Toodles on Apr 28, 2004 13:45:24 GMT -5
SPRING ROLLS
Filling:
1 1/2 oz glass noodles
1/2 oz dry black fungus
1/4 cup shredded white cabbage
1/2 cup bamboo shoot strips
1 small white onion, thinly sliced
1/4 cup grated carrot
3 stems green onion, sliced
4 oz skinless, boneless chicken breast
1/2 cup vegetable oil
1 tbsp chopped garlic
1 tsp black pepper
1 Tbsp sugar
1 Tbsp soya sauce
1 tsp fish sauce
1 Tbsp Oyster sauce
2 handfulls fresh bean sprouts
Skins:
1 tbsp flour
1 tsp water
8 sheets spring rolls skins (NOT EGG ROLL SKINS)!!
2 1/2 cups vegetable oil
Maries' note: I always double the recipe...
Soak glass noodles and fungus separately in cold water for at least 30 minutes
Prepare the shredded cabbage, bamboo shoot strips, sliced onion, grated carrot, and chopped green onion. Reserve them separately.
Pound and chop the chicken until minced. Reserve.
Drain the noodles, and the fungus. Reserve.
Heat 1/2 cup of oil in a wok on high heat. Add the garlic and stir fry for 30 seconds. Add the black pepper, and stir fry for another 30 seconds. Add the minced chicken, and stir fry for a minute, until the strands have been separated.
Lower the heat, and in a quick succession, stirring after each addition, add bamboo shoots, black fungus, sugar, soya, fish sauce, oystersauce, onions and cabbage (together), the noodles, and carrots with green onions (together), stir fry everything, tossing and mixing for another minute or so. Add the beansprouts, and stir again.. Take the wok off the heat.
Using a strainer, and a bowl, transfer the contents of the wok into the strainer, so that the excess oil can drain through and into the bowl. Do not press the mixture, but let it stand for about 20 minutes. You can use the time to make the sauces.
Get ready to roll the spring rolls by mixing the flour and the water in a small dish. This will act as a sealing clue to the spring rolls.
Separate a skin and lay it on a dry surface. One of the points towards you. Place a heaping tablespoon of the filling about 2 inches away from this point. Fold the point over the stuffing and pull to make it tight. Fold over one of the corners, roll once, pull over the other corner. Roll to seal. Spread a little of the flour mixture onto the skin and make sure it is sealed.
Repeat.
Heat 2 1/2 cups of oil on a wok over high heat until the oil appears to be moving. Add as many rolls as you can. Fry until golden brown, turn and repeat on the other side.
Scoop out and stack them standing on their ends to drain excess oil.
For variations, just replace the chicken with shrimp, beef, or make them plain vegetarian.
Marie (gravlax)
Filling:
1 1/2 oz glass noodles
1/2 oz dry black fungus
1/4 cup shredded white cabbage
1/2 cup bamboo shoot strips
1 small white onion, thinly sliced
1/4 cup grated carrot
3 stems green onion, sliced
4 oz skinless, boneless chicken breast
1/2 cup vegetable oil
1 tbsp chopped garlic
1 tsp black pepper
1 Tbsp sugar
1 Tbsp soya sauce
1 tsp fish sauce
1 Tbsp Oyster sauce
2 handfulls fresh bean sprouts
Skins:
1 tbsp flour
1 tsp water
8 sheets spring rolls skins (NOT EGG ROLL SKINS)!!
2 1/2 cups vegetable oil
Maries' note: I always double the recipe...
Soak glass noodles and fungus separately in cold water for at least 30 minutes
Prepare the shredded cabbage, bamboo shoot strips, sliced onion, grated carrot, and chopped green onion. Reserve them separately.
Pound and chop the chicken until minced. Reserve.
Drain the noodles, and the fungus. Reserve.
Heat 1/2 cup of oil in a wok on high heat. Add the garlic and stir fry for 30 seconds. Add the black pepper, and stir fry for another 30 seconds. Add the minced chicken, and stir fry for a minute, until the strands have been separated.
Lower the heat, and in a quick succession, stirring after each addition, add bamboo shoots, black fungus, sugar, soya, fish sauce, oystersauce, onions and cabbage (together), the noodles, and carrots with green onions (together), stir fry everything, tossing and mixing for another minute or so. Add the beansprouts, and stir again.. Take the wok off the heat.
Using a strainer, and a bowl, transfer the contents of the wok into the strainer, so that the excess oil can drain through and into the bowl. Do not press the mixture, but let it stand for about 20 minutes. You can use the time to make the sauces.
Get ready to roll the spring rolls by mixing the flour and the water in a small dish. This will act as a sealing clue to the spring rolls.
Separate a skin and lay it on a dry surface. One of the points towards you. Place a heaping tablespoon of the filling about 2 inches away from this point. Fold the point over the stuffing and pull to make it tight. Fold over one of the corners, roll once, pull over the other corner. Roll to seal. Spread a little of the flour mixture onto the skin and make sure it is sealed.
Repeat.
Heat 2 1/2 cups of oil on a wok over high heat until the oil appears to be moving. Add as many rolls as you can. Fry until golden brown, turn and repeat on the other side.
Scoop out and stack them standing on their ends to drain excess oil.
For variations, just replace the chicken with shrimp, beef, or make them plain vegetarian.
Marie (gravlax)